Products

Chilaca Chile

Category:

Seasonality:

All Origins
Mexico
USA

January: Low
February: Low
March: Low
April: Low
May: Low
June: Low
July: Low
August: Low
September: Low
October: Low
November: Low
December: Low

January: Low
February: Low
March: Low
April: Low
May: Low
June: Low
July: Low
August: Low
September: Low
October: Low
November: Low
December: Low

January: Low
February: Low
March: Low
April: Low
May: Low
June: Low
July: Low
August: Low
September: Low
October: Low
November: Low
December: Low

Uses:

The Chilaca Chile is long and narrow, dark to blackish-green chile with a shiny surface formed by undulating vertical ridges. It measures 6 – 9 inches long and 1 inch in diameter. Most often used in its dried form, when it is referred to as a chile pasilla or chile negro. It has a slightly sweet flavor and varies from mildly hot to hot. Commonly used in Mexico City, they are charred, peeled, seeded, shredded and used in tamales, vegetable dishes, soups, tomato sauces, and other sauces. It is not so commonly found in the United States. It measures a 3 - 4 on the hot scale, 10 being the hottest.

Selection, Storage & Handling:

Generally chile peppers should be smooth, shiny, well colored, and firm. Avoid peppers that appear decayed. Dry lines or striations across the skin indicate a hotter pepper. These lines are not an indication of poor quality. Keep chili peppers away form ethylene-producing fruits, ripening rooms, and strong drafts. Store at 45 - 50°F, 85 – 95% relative humidity.

For availability, please use our store locator or contact us at 1.800.588.0151 and/or hotline@melissas.com.

Nutrition Facts

Serving Size 1 cup - chopped (149g)

Amount Per Serving
- Calories 30
- Calories from Fat: 2

% Daily Value*
- Cholesterol 0mg 0%
- Fiber 3g 10%
- Protein 1g 0%
- Saturated Fat 0g 0%
- Sodium 4mg 0%
- Sugars 4g 0%
- Total Carbohydrate 7g 2%
- Total Fat 0g 0%